8 comments:

Look, I didn't have a problem with the "gruesomeness" of what was going on. I eat turkey, and I understand where it comes from. From what I could tell that looked to be a small farm treating the birds humanely, processing them individually and by hand...

But it's a pretty funny backdrop for her to be blathering on in front of.

I brined my bird last year at the recommendation of a friend going to culinary arts school. It was great.

I don't recall a shorter cooking time, but I do remember being confused if it was done or not. The brine made the meat look a little pink just below the surface. Once I cut in, I realized it was properly cooked. I think I also used a thermometer.

The hardest part of the process is finding a big enough container to brine the bird and fully cover it with liquid. I ended up using one of the zip-lock storage bags that come in multi-gallon sizes.

Bob, the shorter cooking time is not due to the brine, it's mainly because the bird isn't filled with dense stuffing, but a comparatively empty cavity filled with loose aromatic items.

Plus, if you watch the video, the bird goes in at a super-high heat (500˚) to start—which browns the skin FIRST and sears the juices in. Then, it's covered with foil and it roasts at a normal temp until the meat is 161˚. Also, brining means it never needs basting basting—no opening and closing the oven, total time is reduced a lot.